#12NewTreats :: April :: Chocolate Pie

Chocolate Pie

So.  Here’s what I have to say about the Pioneer Woman’s recipe for Chocolate Pie.

  1. It was really friggin’ easy.
  1. It was really friggin’ amazingly delicious.
  1. I am already salivating at the thought of making it again.
  1. I might just turn it into pudding next time and skip the pie shell.
  1. I might just make two batches next time so I have pudding AND pie for breakfast and dessert every day of the week.
  1. You should make this. And soon.  For no reason at all.  For any reason you can think of.  For someone special.  Because you made it through another week at work.  Because your baby is now sleeping through the night.  Because you love your spouse.  Because you love your kids.  Because you love yourself.  Because you probably already have most, if not all, of the ingredients in your house, right this very second.  Because any reason is a good reason to make this chocolate pie.

I could go on and on and wax poetic on this chocolate pie for y’all, but please, just do yourselves a favor and go make it.  It’s so ridiculously easy, there is no reason NOT to.

Thank you, Pioneer Woman, for this amazing chocolate pie recipe!  You can find the original recipe //here//.

Chocolate Pie

Ingredients
1 whole pie crust, Baked And Cooled (or Can Use Oreo Or Graham Cracker Crust – I used a premade shortbread crust)
1-1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
3 cups whole milk
4 whole egg yolks
6-1/2 ounces, weight bittersweet chocolate, chopped finely (I used semi-sweet and it turned out perfect)
2 teaspoons vanilla extract
2 tablespoons butter
Whipped cream and berries, for serving

Directions
1. Combine the sugar, cornstarch, and salt in a medium saucepan. Stir or whisk together.

2. Pour in milk and egg yolks, and whisk together.

3. Stir over medium heat until the mixture just barely comes to a boil and becomes thick, about 6-8 minutes (maybe less, maybe more; just watch it!) The second it starts to bubble and thicken (note: It should be thick like pudding!) remove it from the heat. Add the chocolate, vanilla, and butter, and stir until everything is beautifully combined.

4. Pour the pudding into the pie crust (if there is extra, spoon it into small dishes for pudding) and place in the fridge to chill for 4 hours uncovered.

4. Cut into slices and serve with whipped cream and berries, if desired!

#12NewTreats :: January :: Boston Cream Poke Cake

So I have two projects going on this year – #52NewEats which is where I make a new recipe every week, and #12NewTreats which is where my daughter and I bake a new dessert recipe each month.

If she had it her way, we’d make a new dessert each week, but I managed to convince her that that’s not the healthiest thing in the world, and so maybe we should try one dessert a month and see how it goes.  😉

It is no surprise to me at all that this child chose a Boston Cream style dessert as our first project.  She L O V E S Boston Cream donuts.  LOOOOVES them.  I was thankful to see that this is an extremely easy recipe to make, perfect for baking with your kid and letting them help out in the kitchen.  No homemade custard, no homemade cake mix, no homemade frosting.  Almost entirely store-bought and guess what, I don’t even care, and it was still delicious.

I don’t get snobby about desserts.  I’m just not a baker.  There is nothing wrong at all with baking a cake from a cake mix!  It’s the ONLY way I’ve ever made cake!  I didn’t do anything to change this recipe up, HOWEVER, I am excited by this method, and Maraea already mentioned we should do this again but with different flavor combinations.  She doesn’t have to twist my arm to get on board with that!

This cake was delicious and in fact it was even better the next day after sitting in the fridge overnight.  Total winner!  You can find the original recipe //here//.

Boston Cream Poke Cake

Ingredients
1 box yellow cake mix, and all ingredients needed to prepare
2 packages instant vanilla pudding, and all ingredients needed to prepare
1 container chocolate frosting

Directions
1. Prepare yellow cake according to package directions. Bake in a 13×9 pan. When finished, remove from oven, and poke holes into the cake with the handle of a wooden spoon or spatula. Space the holes evenly throughout the cake.

2. Right after the cake comes out of the oven, prepare the instant vanilla pudding. The brand I bought required me to whisk for about 5 minutes for it to get pretty thick. Once the pudding has thickened, pour it over the cake, taking special care to pour directly into the holes. Spread the pudding around on top. Cover the cake and refrigerate for 1 1/2 – 2 hours.

3. After the cake has cooled and solidified for a couple hours, remove the cake from the refrigerator and uncover it. Remove the lid and metallic covering from the container of chocolate frosting. Microwave in 10-second intervals until the frosting is warm, loose, and stirs very easily. (For me this took about 25 seconds total.) Pour the frosting over top of the cake, and spread quickly before it stiffens again. Place the cake back into the refrigerator for another half hour at least to set.

4. Remove from fridge, cut, and enjoy!